The aim of these peptidomic study was to identify and characterize the peptides released after the in vitro digestion of goat cheeses, allowing the comparison of the effects of heat treatment (Raw versus Pasteurized) and the inoculation of Limosilactobacillus mucosae CNPC007 during their production. Mass spectrometry analysis provided precise mapping of the peptide sequences generated, including their size, composition, and structural properties. These data enabled the association of peptide profiles with potential biofunctional activities, positioning goat cheese as a promising functional matrix for the development of value added foods.
[doi:10.25345/C5B56DJ2Q]
[dataset license: CC0 1.0 Universal (CC0 1.0)]
Keywords: Goat cheese ; Peptides ; Limosilactobacillus mucosae inoculation ; DatasetType:Other (Peptidomic)
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Principal Investigators: (in alphabetical order) |
Adriane Elisabete Antunes de Moraes, Universidade Estadual de Campinas (UNICAMP), Brazil Angela Matilde da Silva Alves, Universidade Estadual de Campinas (UNICAMP), Brazil Bruno Cesar Rossini, Universidade Estadual Paulista (UNESP), Brazil Camila Neves Meireles Costa, Universidade Federal da Paraiba (UFPB), Brazil Ezequiel Ricardo Coscueta, Universidade Catolica Portuguesa, Portugal Fabiana Andrea Barrera Galland, Instituto de Tecnologia em Alimentos (ITAL), Brazil Julia Mariano Caju de Oliveira, Universidade Federal da Paraiba (UFPB), Brazil Lucilene Delazari dos Santos, Universidade Estadual Paulista (UNESP), Brazil Manuela Machado, Universidade Catolica Portuguesa, Portugal Maria Elieidy Gomes de Oliveira, Universidade Federal da Paraiba (UFPB), Brazil Maria Manuela Pintado, Universidade Catolica Portuguesa, Portugal Maria Teresa Bertoldo Pacheco, Instituto de Tecnologia em Alimentos (ITAL), Brazil |
| Submitting User: | lucilene |
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Differential Proteins:
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